Making a good vegan mayonnaise doesn’t require eggs and isn’t very complicated to make. Requiring only 5 main ingredients and five minutes of your time.
This mayo is
I used garlic and chives in this mayo, but you can use any herb you like to flavor this mayo. Just make sure that it’s balanced well.
Make sure to always save the liquid from canned chickpeas and use it for making mayonnaise. Keep it in the fridge in an airtight container for up to a week. If you have leftover mayo and need to use it up then check out my sizzling tofu recipe.
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Easy Vegan Mayonnaise
- 250 ml sunflower oil
- 3 tbsp aquafaba (liquid from canned chickpeas)
- 2 tsp dijon mustard
- 2 tbsp lemon juice
- salt and pepper to taste
- 1 garlic, minced
- a bunch of chives
- Add all the ingredients in to a container and place an immersion blender stick in the bottom. Pulse a couple of times until the mayo starts to emulsify, then move the stick up and down to mix in the remaining oil.
- If your mayo turns out thin, then you should slowly add more oil little by little while pulsing. This will thicken the mayo.
- Using the immersion blender is optimal for this recipe, but using a regular stick blender can work as well.